Greens, Orzo, and Meatball Soup

Here is a really good soup recipe from Smitten Kitchen – I loved it as is, but I was also able to serve it to the soup-averse Fox by just giving him solids and very little broth, so he was okay with it too. It was a great way to use up the anelletti we had, instead of orzo. I think I might make this soup again and throw in some parmesan rinds next time! It’s not the prettiest picture, because I was starving and wanted to eat it already, but it was delicious!

For the meatballs
1 large egg
2 Tbsp. water
¼ cup plain breadcrumbs
12 oz. ground turkey
¼ cup grated lactose-free parmesan cheese
2 Tbsp. chopped fresh flat-leaf parsley
2 garlic cloves, minced
¾ tsp. kosher salt
¼ tsp. ground black pepper

For the assembly
8 cups (or more) low-sodium chicken broth
1 cup peeled, chopped carrots
¾ cup (about 135 g.) orzo
4 cups (about 3 oz.) coarsely chopped greens (such as escarole, swiss chard, kale, or spinach)


For the meatballs
Whisk the egg and water in medium bowl to blend. Mix in breadcrumbs; let stand one minute. Add turkey, parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 ¼-inch-diameter meatballs (I got 53). Place on baking sheet; chill while you prepare the next steps, or 30 minutes, if you have the time.

For assembling the soup
Bring chicken broth to a boil in large (4 to 5-quart) pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped greens and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.